Sep 282012
 

You know when you come across something that is so good you just want to eat it all the time?  For me it is still that salad I told you about a few posts ago- the simple purple cabbage and creamy avocado.  But last night I was looking for a bit more protein, so I came up with this super satisfying salad that has all the great textures; the crunch of the cabbage, creaminess of avocado and light crisp cucumbers, but also has some heartiness from the falafel burger.  This salad will really stick with ya. 

Falafel Salad

 If you are like me, your life is super busy; between my day job, running a business, writing recipes, working out, camping and having fun with my family and friends, there isn’t much time left for elaborate dinners – especially during the week – so I love to use time saving shortcuts like these Sunshine Burger pre-made falafel burgers.  Not only are they DELICOUS, but you can actually pronounce each and every ingredient; such as, sunflower seeds, brown rice etc. 

Falafel Salad

 For the dressing, I used my favorite Annie’s dressing, totally vegan and another one of those amazing all natural products that you can feel good about eating. The goddess dressing has tahini, lemon, garlic and a bit of soy which makes for the perfect compliment to the falafel burger.

Falafel Salad

Crisp Cabbage and Creamy Avocado Salad with Falafel “Croutons” and Annie’s Goddess Dressing

Serves 1
Vegan, Gluten Free
Printable Recipe

Ingredients

1 cup sliced red cabbage
1 cup chopped cucumber
1/4 avocado, chopped
1 slice red onion, chopped
1 falafel burger, I used Sunshine Burger 
1 Tbsp Annie’s Goddess Dressing 
Salt and pepper, to taste
Optional – 4 Slices Bell Pepper or Mild Pepper of Choice

Directions

1. Heat burger in toaster oven until just warmed through.

2. Layer cabbage, cucumber, avocado and onion in a large bowl; tear heated falafel burger gently and add to salad; top with Goddess dressing, salt and pepper, to taste and bell pepper if using.

Nutrition Facts
1 Serving
Amount Per Serving

Calories 416.4
Total Fat 25.5 g
Saturated Fat 3.0 g
Polyunsaturated Fat 1.0
Monounsaturated Fat 4.3 g
Cholesterol 0.0 mg
Sodium 421.8 mg
Potassium 602.1 mg
Total Carbohydrate 39.2 g
Dietary Fiber 15.0 g
Sugars 2.1 g
Protein 9.5 g

Vitamin A 58.1 %
Vitamin B-12 0.0 %
Vitamin B-6 13.2 %
Vitamin C 64.2 %
Vitamin D 0.0 %
Vitamin E 3.8 %
Calcium 8.4 %
Copper 6.7 %
Folate 23.0 %
Iron 8.0 %
Magnesium 9.6 %
Manganese 14.9 %
Niacin 6.7 %
Pantothenic Acid 9.5 %
Phosphorus 6.8 %
Riboflavin 7.2 %
Selenium 1.5 %
Thiamin 7.0 %
Zinc 4.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dec 272011
 
This loaf was super easy to make-it sounds like a lot, but it took under 30 minutes to prep using my food processor to chop the veggies; and, leaving it uncooked overnight in the fridge worked out well, as the flavors has more time to work into the tofu.  And leftovers?  Don’t even get me started!  I made a gorgeous loaf sandwich with a slather of my holiday roasted garlic-maple mustard, a bit of reduced fat Vegenaise and some fresh lettuce from the farm.  On the side were some fresh peas we harvested by hand (also from KYV farm), simply sautéed in some Earth Balance, sea salt, fresh ground pepper and garlic powder.

Walnut-Tofu Loaf
Serves 8
Vegan, Gluten Free

Ingredients

2 Tbsp extra-virgin olive oil
1 large onion, diced
Pinch sea salt
3 cloves garlic , minced
3 medium-size carrots , finely diced or grated
1 handful yum yum peppers,  (or red bell pepper , finely diced)
6 pieces oil-marinated sun-dried tomato
1 tsp dried sage
1 tsp dried thyme 
Grated zest of 1 lemon
1 block firm organic tofu, pressed of water
1/2 cup gluten free bread crumbs (or regular)
1/2 cup chopped walnuts
1/4 cup minced flat-leaf parsley

Seasonings
1 tsp vegan Worcestershire
1 Tbsp white miso
1 Tbsp Braggs Liquid Aminos (tamari or soy sauce)
1 Tbsp coarse ground mustard
1 Tbsp lemon juice
Freshly ground black pepper

Directions

1. Preheat oven to 375F.

2. Heat 1 Tbsp olive oil in a large skillet over medium high heat; add onions and a bit of sea salt, sauté about 1 minute.  Add garlic through lemon zest and sauté an additional 5 minutes. Set aside in a large bowl.

3. Whisk the seasonings together in a small bowl; add to the veggie mixture.  Crumble the tofu into the same bowl and add the breadcrumbs, walnuts and parsley and mix well.  Spray a loaf pan with organic non-stick spray and press in mixture.  Drizzle remaining 1 Tbsp olive oil over top evenly. **

4. Bake, uncovered, for about 35 to 40 minutes or until top is browned.

** The loaf can be made ahead and stored overnight until baking.  Simply complete through step 3, cover and refrigerate.  When ready to bake, let the loaf sit out until it comes to room temp (about 30 minutes or so while you preheat oven to 375F) and then proceed to step 4.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 217.6
Total Fat 16.6 g
Saturated Fat 2.0 g
Polyunsaturated Fat 8.1 g
Monounsaturated Fat 5.4 g
Cholesterol 0.0 mg
Sodium 436.2 mg
Potassium 469.4 mg
Total Carbohydrate 17.7 g
Dietary Fiber 4.6 g
Sugars 2.6 g
Protein 12.0 g

Vitamin A 102.8 %
Vitamin B-12 0.0 %
Vitamin B-6 13.7 %
Vitamin C 82.8 %
Vitamin D 0.0 %
Vitamin E 6.6 %
Calcium 41.3 %
Copper 23.3 %
Folate 12.9 %
Iron 16.1 %
Magnesium 17.1 %
Manganese 65.7 %
Niacin 6.8 %
Pantothenic Acid 3.5 %
Phosphorus 18.6 %
Riboflavin 7.7 %
Selenium 19.2 %
Thiamin 13.5 %
Zinc 10.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dec 202011
 
First we brought to you the tale of Old McFrancisco had a Farm.


And now my three year old and I bring to you….the Twelve Veggies of Christmas.

Happy Holidays from FCC!

On the first day of Christmas, right from KYV,

A Wonderful Kohlrabi. 

The second day of Christmas, right from KYV,
Two Yum Yums and a Wonderful Kohlrabi.

The third day of Christmas, right from KYV,
Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.
On the fourth day of Christmas, right from KYV,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.
  
On the fifth day of Christmas, right from KYV,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi. 

On the sixth day of Christmas, right from KYV,
Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the seventh day of Christmas, right from KYV,
Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi. 

On the eighth day of Christmas, right from KYV,
Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi. 

On the ninth day of Christmas, right from KYV,
Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the tenth day of Christmas, right from KYV,
Ten Beans-a-Pickling, Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the eleventh day of Christmas, right from KYV,
Eleven Tender Lettuce, Ten Beans-a-Pickling, Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the twelfth day of Christmas, right from KYV,
twelve Fresh Root Veggies, Eleven Tender Lettuce, Ten Beans-a-Pickling, Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums
and a Wonderful Kohlrabiiiiiiii.
Dec 042011
 
Last Thursday was my second CSA pickup and I stayed behind to discuss some workshop ideas with Vivian and Francisco for KYV farm.

As we chatted, Vivian offered me some soup. 



It was delicious.  A hearty mix of all the veggies we got from our CSA, lentils and barley.



The most surprising ingredient was radishes.  They tasted, well, not very radish-y.  More like a mild, soft potato-I couldn’t believe it!  Normally I’m not a fan so I’m so glad to have found a new way to prepare them.



I cut some fresh herbs from my garden but a mix of dried would work just as well.



My daughter and I shelled some of the pigeon peas.  This is really weird but it’s one of my favorite tasks.  I can focus on the mindless task of shelling and working on my intention of staying in the present moment, especially through the holidays.




Florida Fall Harvest Soup



Ingredients


1 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 small butternut squash, peeled and chopped (or 2 cups pre-prepared)
1 bunch radishes, chopped
1 handful baby carrots, chopped
2 cups yum yum peppers, chopped (or 1 red bell pepper)
Handful fresh herbs-parsley, culantro and chives
1/4 tsp Tony Chachere’s Cajun Seasoning (or salt)
1/8 tsp fresh ground pepper
1 cup shelled pigeon peas
1/3 cup lentils
1/3 cup barley
6 cups organic vegetable
1 bunch curly kale, de-stemmed and chopped


Directions 


1. Heat 1 Tbsp olive oil in Dutch Oven ;add onions, sauté about 3 to 5 minutes or until translucent; add garlic through fresh ground pepper, cook an additional 5 minutes.

2. Add remaining ingredients except kale, bring to a boil; reduce heat, set cover askew to let steam out, and cook on low 30 minutes.  Add kale to pot and cook an additional 5 minutes.

Nov 232011
 
My first CSA bag of 2011 from KYV Farm!
There was such variety in this first bag that you just don’t find or even think of to buy at the grocery. (Vivian, let me know if I’m missing the names of any veggies. There were so many!)
Eggplant
Honey
Green Beans
Spinach
Squashes
Two types of Lettuces
Bok Choy and Broccoli Rabe (my new favorite veggie)
Yum Yum peppers
I was starving when I got home from the pickup so I created this super quick wrap.  I simply stuffed a wrap with some store bought spinach and artichoke hummus, tangy balsamic dressing I had whipped up, a couple of the baby lettuce leaves and some chopped sweet yum yum peppers.
A wrap is the perfect thing to stuff with whatever you have on hand for a super fast meal!
Yum Yum Wrap
Serves 1
Vegan, Gluten Free
Ingredients
1 brown rice tortilla. such as Food for Life (or any wrap you have on hand)
2 Tbsp quality store bought hummus, I use Natures Healthy Gourmet
2 Tbsp balsamic vinaigrette (or dressing of choice)
2 lettuce leaves, KYV Farm
Handful yum yum peppers, chopped, KYV Farm
Directions
1. Spread hummus over wrap; top with lettuce leaves and peppers; pour balsamic dressing over evenly; wrap.
Estimated Nutrition Info
1 Serving

Amount Per Serving

Calories 259.3
Total Fat 11.3 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.1 g
Cholesterol 0.0 mg
Sodium 328.5 mg
Potassium 282.8 mg
Total Carbohydrate 35.9 g
Dietary Fiber 4.8 g
Sugars 5.0 g
Protein 4.9 g

Vitamin A 53.0 %
Vitamin B-12 0.0 %
Vitamin B-6 7.9 %
Vitamin C 126.0 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 2.1 %
Copper 9.0 %
Folate 14.7 %
Iron 6.0 %
Magnesium 6.2 %
Manganese 19.3 %
Niacin 2.3 %
Pantothenic Acid 1.0 %
Phosphorus 6.5 %
Riboflavin 2.9 %
Selenium 1.3 %
Thiamin 6.3 %
Zinc 4.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.